Recipe for Weight Loss: Breakfast Stuffed Bell Peppers

Breakfast Stuffed Bell Peppers

Who doesn’t love breakfast any time of the day? These Breakfast Stuffed Bell Peppers are delicious in the morning, mid-day and at night.  They’re even great on the go! Plus, they’re approved for both IP Phase 1 & 2.  Try them out and let us know what you think!

1-2 eggs and 2 egg whites
1/4 of a chopped white onion
1 cup spinach, chopped
1-2 tbsp. salsa of choice
1 medium sized bell pepper

Sauté the onion and spinach in 1/2 tsp olive oil. Season with salsa after onion and spinach are sautéed. Distribute mixture evenly into pepper halves. Add 2 tbsp. egg whites. Bake in oven at 375 for approx. 30 min or until eggs are set.


A healthy diet is a major part of any physical therapy and weight management system

Ideal Protein is a four-phase weight management program in which BRIO’s professional coaches enlighten and educate while mentoring individuals through the weight loss process. We regularly feature recipes suitable for the Ideal Protein program and other weight loss programs. Want to learn more about how our fitness, wellness, and weight management services in Metairie can help your fitness and sports performance? Contact us today!

Recipe for Weight Loss: Pan-Seared Scallops with Lemon Vinaigrette

Pan-Seared Scallops with Lemon Vinaigrette


  • 8 ounces sea scallops, thawed if frozen
  • 2 lemons
  • 1 tablespoons olive oil
  • 2 tablespoons low sodium chicken broth
  • 1 pound asparagus spears, trimmed and cut into 2-inch pieces
  • 1 medium red onion, cut into wedges
  • Salt, to taste
  • Black pepper, to taste
  • 2 to 3 fresh basil sprigs, including stems
  • 2 tablespoons fresh basil leaves, cut into strips (optional)


  1. Rinse the scallops and pat dry. Set aside.
  2. With a sharp knife, score one lemon lengthwise in four sections and remove the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 tablespoons of juice from the lemon; reserve.
  3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the asparagus and onion (only phase 4 can have cooked onions) and cook for 2 to 3 minutes; season to taste with the salt and black pepper. Transfer to a serving platter and keep warm.
  4. Combine the lemon peel, basil sprigs, and 2 tablespoons of low sodium chicken broth in the skillet. Cook for 1 minute or until heated through. Remove the lemon peel and basil sprigs with a slotted spoon, leaving the oil in the skillet; discard.
  5. Cook the scallops in the hot oil for 3 to 5 minutes or until opaque, turning once. Stir in the reserved lemon juice. Season to taste with salt and black pepper.
  6. Place the scallops over the asparagus mixture. Cut the remaining lemon into wedges. Garnish the scallops with the wedges and, if desired, the fresh basil.